Line a plate with paper towels.
In a medium bowl, whisk together the cornmeal, self-rising flour, salt, water, milk, ¼ cup vegetable oil, and egg to form a thick batter.
2 cups fine ground cornmeal, ¼ cup self-rising flour, ¼ teaspoon kosher salt, 1 cup water, ½ cup milk, ¼ cup vegetable oil plus more for frying the fritters, 1 large egg
Heat a cast-iron skillet or nonstick pan until hot but not smoking. Add 1 tablespoon vegetable oil and allow it to heat for 30 seconds.
Drop batter by the tablespoonful into the skillet. Cook until the edges of the fritters are bubbling and the center is set.
Using a spatula, carefully flip the fritters over to cook on the other side, about 1-2 minutes, until the fritters are golden brown.
Remove the fritters to the paper towel-lined plate to drain any excess oil. Repeat the cooking process with any remaining batter, oiling the pan in between batches. Serve the fritters hot with salted butter and honey if desired.
To serve: honey and salted butter